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Aegean Region, Turkey
A brined white cheese made from sheep, goat, or cow milk, similar to feta but with its own distinct texture and flavor. It is the most common breakfast cheese in Turkey, served with olives, tomatoes, and bread. The Ezine variety from Çanakkale province, made with a blend of three milks and matured for at least eight months, received a protected designation of origin from the European Union.
Erzurum, Turkey
Erzurum kuflu civil peyniri, the blue-moulded string cheese matured in earth pits, is a singular Turkish cheese with protected-origin recognition.
Aegean Region, Turkey
PDO three-milk white cheese from Çanakkale.
Eastern Anatolia, Turkey
Kars gruyère-style aged cow cheese.
Bursa, Turkey
Mihalic peyniri (Kelle peyniri), the hard sheep's-milk cheese of Bursa with protected-origin status, is a named cheese distinct from the two carried Turkish cheeses.
Turkey
A traditional Turkish cheese aged in animal skin bags (tulum), typically made from sheep or goat milk. The aging process in skin produces a crumbly, tangy, and complex cheese. The Erzincan variety is the most famous, with a Slow Food Ark of Taste designation.